SANGRIA
- Spanish Style
In a pitcher
combine the following:
4 bottles of
Chatham Hill Christmas Red (Only $6 per bottle, while supply
lasts)
2 oranges –
peeled and sliced thin
1 lemon –
peeled and sliced thin
1 lime –
peeled and sliced thin
1/4 to 1/2
cup orange juice (to taste)
Simple Wine
Syrup (sugar dissolved in wine)
Add slices of orange, lemon and lime to
wine. Add orange juice and simple wine syrup to taste. Serve ice
cold.
For best taste
refrigerate for 24 hours before serving. Serve with fruit floating
in glass. Cheers!
FROZEN
WINE SLUSH (courtesy of
The Week, June 13, 2008)
Frozen wine
slushes are “an appealing alternative to sangria or a wine spritzer"
said Kelly Magyarics in
Wine Enthusiast. Try one at your next bar-b-que or pool party!
Zingy
1 bottle Chatham Hill Pinot Grigio or Riesling
1 can frozen limeade concentrate
1 cup cranberry juice
Food pairings: chips and salsa, grilled shrimp, caesar salad
Tropical
1 bottle Chatham Hill Chardonnay
6 oz. mango nectar
1 cup pineapple juice
Food pairings: grilled shrimp skewers with pineapple salsa,
cheddar cheese fondue, fruit and cheese tray
Jammy
1 bottle Chatham Hill Merlot or Syrah
1 cup pomegranate juice (such as POM)
1 pint blackberries
Food pairings: grilled rib-eye steaks topped with bleu cheese,
seared tuna, antipasto platter
They’re all assembled the same way. Add wine, fruit juice or fresh
fruit to blender, blend until smooth, and freeze. The alcohol will
prevent the mixture from becoming solid ice. For a quicker result,
blend the mixture in an electric ice-cream maker and process until
slushy. Serve in a Margarita glass!
THAI-BASIL SANGRIA
(thanks to
Food & Wine, Aug 2007)
12 Servings
The Spanish drink sangria draws its name from the blood-red color of
its traditional red wine base. This version gets its rich golden hue –
and zingy flavors – from Chatham Hill’s Pinot Grigio, fresh squeezed
orange juice and a kick of brandy. Yummy!
½ cup sugar
¼ cup water
8 Thai basil sprigs
Zest of 1 lemon, peeled in 3-inch strips
2 bottles of Chatham Hill Pinot Grigio
¾ brandy
½ cup FRESH orange juice, strained
Ice
Chilled club soda
12 thin orange slices, for garnish
In a small saucepan, combine the sugar and water and bring to a boil,
stirring to dissolve the sugar. Remove the saucepan from the heat. Add
the basil springs and lemon and orange zests. Let the syrup stand,
stirring often, until cooled to room temperature, about 20 minutes.
Discard the basil sprigs and zest strips.
In a large pitcher, combine the basil syrup with the wine, brandy and
orange juice. Pour the sangria into ice-filled glasses, top with club
soda and garnish each drink with an orange slice.
Now that’s what we’re talking about!
SWEET
CAROLINA POMEGRANATE MARTINI
1½ cups Sweet
Carolina Pomegranate Infused Wine
1 cup Ice
2 oz. Citrus Vodka or White Tequila
1 oz. Cointreau
Shake ingredients in a shaker and put in chilled, icy martini glasses.
Optional: Splash of sparkling wine and a squeeze of lemon.
This is Jill’s (Chatham Hill Winery owner) favorite.
SWEET CAROLINA POMEGRANATE BEACH BOMB
A stunning presentation of a delicious new cocktail made with Sweet
Carolina Fruit Infused Pomegranate Wine.
The perfect drink for the perfect evening at any time of year.
3 oz. Sweet Carolina Pomegranate Infused Wine
1 oz. White Rum
1 oz. Dark Rum – floater
2 oz. Pineapple Juice
Shake all ingredients well with ice and strain over ice into a chimney
glass. Garnish with a pineapple slice and a cherry.
This is a killer! Make sure you’re sitting down.
SWEET CAROLINA FRUIT INFUSED WINE PASSION
SMOOTHECA
1½ cup Sweet Carolina Blueberry Infused Wine
2 cups Frozen Mixed Fruit
1 cup fresh or frozen Blueberries
½ cup Vanilla or Plain Yogurt
Put all ingredients into a blender or smoothie machine and mix well.
For a creamier texture, use a bit more yogurt. This recipe is
wonderful with any of Sweet Carolina Fruit Infused Wines.
SWEET CAROLINA BLACKBERRY SNOW GRANITA
1 Bottles Sweet Carolina Blackberry Infused Wine
1 cup Fresh or Frozen Blackberries
1 cup Water
½ cup Sugar
½ cup Blackberry Liqueur or Schnapps
1¼ cups of Sparkling Wine
Prepare simple syrup (sugar/water) by stirring water and sugar in
saucepan over low heat until sugar dissolves - cool. Puree
blackberries in a blender or food processor. Whisk ¾ cup of puree into
simple syrup. Mix in Blackberry Liqueur/Schnapps then sparkling wine.
Pour mixture into 8” x 8” metal baking pan. Freeze mixture until icy
around edges (45 minutes). Use a fork to rake the frozen edges toward
the center. Place back in freezer. Repeat the raking into the center
every 30 minutes, until frozen through-about 5 hours total. Cover-keep
frozen. Can make up to 2 days in advance. Icy delight - Serve in a
martini glass with a fresh blackberry.
SWEET CAROLINA PEACH FROSTY SANGRIA
2 Bottles Sweet Carolina Peach Infused Wine
1 cup peeled and sliced fresh or frozen peaches
1 cup sliced fresh or frozen strawberries
1 cup sliced nectarines (if desired)
½ cup peach nectar
Mix all ingredients in a pitcher or punch bowl 12 to 24 hours prior to
serving. Refrigerate and serve Sangria with slices of peach,
strawberry and nectarines in a frosty Martini glass. Yum--what a way
to beat the summer heat!
CHATHAM HILL MIXED
BERRY & BANANA SMOOTHIE
2
cups frozen mixed berries
½ cup orange juice
1 frozen ripe banana
1 cup low-fat vanilla yogurt
2 Tsp honey (optional)
2 cups Sweet Carolina Blueberry, Blackberry, or Raspberry
Infused Wine
Combine all ingredients together in a blender and puree until smooth.
CHATHAM HILL SWEET CAROLINA PEACH INFUSED WINE
SMOOTHIE
2 cups
peaches, peeled and sliced (use frozen if out of season)
1 cup vanilla ice cream
1 cup ice cubes
1 cup Sweet Carolina Peach Infused Wine
½ cup brandy
In a blender, combine peaches, ice cream, ice cubes, wine and brandy
and blend until smooth. Pour into 4 frozen glasses.
SWEET CAROLINA FRUIT INFUSED WINE SMASH
2½ cups Sweet Carolina Raspberry Infused Wine
1 cup crushed ice
1/3 can frozen Pink Lemonade
½ cup fresh or frozen raspberries
Put all ingredients into blender, and purée until smooth. Can
substitute Sweet Carolina Blueberry Infused Wine and change
frozen fruit to frozen peaches or pineapple. For a more tart drink cut
back wine to only 2 cups. Use fresh fruit for a more lively drink;
frozen fruit adds thickness. Serve in a tall, frosty iced tea glass.
Can’t you just see yourself on the porch with this libation?
CHATHAM HILL’S
CLARET LEMONADE (USING DRY RED WINE)
4
Tbls lemon juice
2 Tsps superfine sugar
6 ounces crushed ice
8 ounces chilled Chatham Hill Cabernet Sauvignon
Slice lemon
Combine lemon juice and sugar in a tall collins glass and stir until
sugar is dissolved. Add ice, pour in wine, and garnish with lemon
slice. Serve with a straw.
Please let
us know if you come up with any great recipes using our wines.
We will be happy to share them with all our friends.
